Arugula Salad with Goat Cheese and Pomegranate

This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.

Prep Time:
5 mins
Total Time:
5 mins
6 servings


  • 2 (5 ounce) packages arugula

  • 3 ounces crumbled chevre (goat cheese)

  • 3 tablespoons pomegranate seeds, or to taste

  • 2 tablespoons vinaigrette dressing, or to taste


  1. Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Cook's Note:

For my easy shallot vinaigrette, combine ½ cup olive oil, ¼ cup red wine vinegar, 3 tablespoons finely minced shallot, 2 tablespoons honey, 1 tablespoon Dijon mustard, salt, and pepper in a jar with a tight-fitting lid and shake until well combined. The vinaigrette recipe makes enough for about 4 salads and keeps well in the refrigerator for up to 1 week.

Nutrition Facts (per serving)

73 Calories
5g Fat
4g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 73
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 162mg 7%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 4g
Vitamin C 7mg 37%
Calcium 117mg 9%
Iron 1mg 5%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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